Some of the responsibilities will be but not limited to the following:

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order and receive supplies to stock inventory appropriately.
• Scheduling of staff ensuring the correct amount of coverage for each shift.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Has the ability to troubleshoot and problem solve any equipment malfunction.
• Works with FOH to make sure staff is informed on any menu changes or additions and offer tastings.
• Maintains recipe files.